• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.93-103
• /
• 1996

The effects of salt and temperature on changes of K value, IMP, free amino acids and histamine concentration in Makerel muscle during storage were examined. The content of salt was 0, 3, 5 and 10% and storage temperature was at 0, 8, 16 and 2$0^{\circ}C$. 1. Content of IMP was 607.3mg% In raw material and as storage temperature was decreased and as salt content was increased, the rate of decrease in IMP was slow. 2. K value of raw material was 14% and rapidly increased as temperature increased and salt content decreased. 3. The time required to reach at 50% in K value was 13.6-16.6 days at $0^{\circ}C$ and 1.4-3.3 days at 2$0^{\circ}C$ in 0-10% salt content. 4. Except taurine and histidine, the contents of all free amino acids were slowly increased during storage at $0^{\circ}C$ and in high salt content but at 2$0^{\circ}C$ and in 0% salt they were more rapidly increased. The contents of Ala., Glu., Val.., Leu., Lys., and NH$_3$ were rapidly increased than the contents of Phe., Gly. and Ile. 5. Taurine and histidine were rapidly decreased at high temperature and in 0% salt during storage. 6. The storage condition which produced more than 100mg% in histamine was 3 days at 16$^{\circ}C$(180mg%) and 2$0^{\circ}C$(443.5mg%) in 0% salt and was 10days (163.1mg) at 16$^{\circ}C$ in 3% salt.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.545-552
• /
• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Korean Journal of Poultry Science
• /
• v.45 no.2
• /
• pp.125-135
• /
• 2018

This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P<0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P<0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P<0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.

• Korean Journal of Poultry Science
• /
• v.38 no.2
• /
• pp.137-144
• /
• 2011

The current work was carried out to investigate the effect of crossbred Korean native chickens (KNC) on fatty acid, amino acid and nucleotide-related compounds contents of chicken meat. A total of 360 male chicks (1d of age) was used in this work and were divided 4 groups as A) (KNC egg-meat type C strains ${\times}$ KNC meat type S strains) ${\times}$ Ross broiler, B) (KNC egg-meat type C strains ${\times}$ KNC meat type H strains) ${\times}$ KNC meat type S strains, C) (KNC native R strains ${\times}$ KNC meat type S strains) ${\times}$ KNC meat type H strains and D(White Semibroiler Chickens) strains for 5 weeks at the flat house. Palmitic acid and vaccenic acid were highest in C strain meat, and myristic acid and linolenic acid were lowest in A strain meat (p<0.05). Saturated fatty acid was lowest in C strain meats (p<0.05). Valine, leucine, phenylalanine and lysine of essential acid were low in A strain meat. Cystine, aspartic acid, glycine, alanine and proline were also low in A strain meat. Hypoxanthin (Hx) was high compared other strains at 5 weeks and low at 10 weeks. IMP was high compared other strains at 5 and 10 weeks. AMP has not significant difference among strains at 5 weeks but B strain was high other strains at 10 weeks. These results showed that C stain was excellent on the fact of nutrients compared to other strains. Consequently, the result of this work gave the basic data that needed to develope the new strains.

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.566-574
• /
• 2014

This study was conducted to compare the physicochemical composition and fermentation conditions of sliced, dried radish kimchi with flying fish roe (DFFR). The levels of crude protein, crude lipid, and crude ash in DFFR were higher than those in sliced, dried radish kimchi without flying fish roe (control). DFFR also contained higher levels of Fe and Ca, compared to the control. The inosine monophosphate (IMP) content of DFFR and control was 5.63 and 2.64 mg/100 g, respectively. The polyunsaturated fatty acid and DHA contents in DFFR were approximately 5 and 23 times higher than those in the control, respectively. The major free amino acids contained in these samples were arginine, proline, alanine, leucine, and valine. The number of cells belonging to the Leuconostoc species in DFFR was higher than that in the control. In sensory evaluation studies, DFFR scored the highest in terms of appearance, flavor, taste, and texture.

• Korean Journal of Poultry Science
• /
• v.46 no.4
• /
• pp.255-262
• /
• 2019

The micronutrients and flavor compounds of three new native chicken strains (A, C, and D) being developed in a breeding program (Golden Seed Project) were compared with a commercial native chicken strain (H) and the Baeksemi (W, white semi broiler). After 100 male chicks in each strains were reared for 5 weeks, the breast muscles from randomly selected 40 birds were analyzed at 8 replications. Native chicken strain A had greater amounts of α-tocopherol and α-tocotrienol compared with strain W. Native chicken strains showed higher contents of vitamin B₁₂ than Stain W. Stain H strain had the highest values of cholesterol content and strain D did the lowest. There was no different content of most minerals between native chickens (A, C, D, and H) and W, but Cu were more contained in native chicken strains compared with W. In terms of nucleotide-related flavor compounds, Stain A had the lowest content of hypoxanthine and strain D had highest inosine monophosphate. Native chicken strains had higher contents of umami-related free amino acids (glutamate and aspartate) than W. Among native chickens, strain A had more amounts in the contents of taurine, tasty flavor compounds, and certain vitamins, despite of the relatively low growth productivity. This result will provide information to select a strain with characteristic meat quality in a chicken breeding program.

• Journal of Aquaculture
• /
• v.20 no.1
• /
• pp.19-25
• /
• 2007

For establishing a basal diet for the Pacific bluefin tuna Thunnus orientalis (PBT), feeding stimulants were initially identified by omission test using the synthetic extract of horse mackerel, Trachurus japonicus. Four feeding trials were conducted using juvenile PBT weighing $9.0{\pm}0.91\;g$ (trial 1, 2 and 3) and $1.6{\pm}0.23\;g$ (trial 4), which were originated from an artificial seedling production. The fish fed the casein diet with each test solution were added at the ratio of 100 g casein diet to 100 g jack mackerel muscle. A complete synthetic extract of jack mackerel containing all 3 fractions, amino acid, nucleotide and organic nitrogenous base, exhibited a comparable feeding stimulant activity compared to that of natural extract. The omission of nucleotide or amino acid fraction showed lower feeding activity, but the omission of other nitrogenous fraction maintained a similar feeding stimulant activity compared to that of the synthetic extract (trial 1). Inosine-5' monophosphate $Na_2$ (IMP) was identified as a major constituent for maintaining feeding activity. The mixture of L-alanine, L-glutamic acid, L-histidine, L-lysine, taurine and IMP induced a similar feeding activity compared to that of the synthetic extract (trial 2 and 3). In trial 4, the highest feeding activity was finally obtained in the mixture of L-histidine, L-glutamine and IMP, followed by the synthetic extract, the mixture of L-lysine, L-alanine and IMP, IMP and the mixture of L-histidine, L-glutamic acid, L-lysine and L-alanine. These results revealed that the mixture of L-histidine, L-glutamic acid and IMP for the proper feeding stimulant of PBT in this study.